Aunt Mattie's Fried Chicken
From The Aunts' Cook Book, 1922
Presented as published in 1922. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
3101Calories
234 gProtein
120 gCarbs
181 gFat
Full nutrition (34 nutrients)
Calories3101 kcal
Protein234 g
Carbohydrates120 g
Fiber0 g
Sugars12 g
Total Fat181 g
Saturated Fat53 g
Monounsaturated Fat72 g
Polyunsaturated Fat37 g
Omega-30 g
Cholesterol880 mg
Sodium889 mg
Potassium2701 mg
Calcium451 mg
Iron18 mg
Magnesium293 mg
Phosphorus2065 mg
Zinc17 mg
Copper0.8 mg
Manganese1.3 mg
Vitamin D4.6 mcg
Vitamin C18 mg
Vitamin A543 mcg
Vitamin E3.5 mg
Vitamin K17 mcg
Vitamin B64.2 mg
Vitamin B124.8 mcg
Thiamin (B1)2.1 mg
Riboflavin (B2)2.3 mg
Niacin (B3)87 mg
Folate294 mcg
Choline720 mg
Caffeine0 mg
Water977 g
As published
This recipe was extracted from The Aunts' Cook Book (1922) by [name missing], page 11. The excerpt below is the record exactly as published.
Aunt Mattie's Fried Chicken Select young chickens weighing about 2}/^ pounds. Draw and separate by cutting off wing and legs, upper joints, back and breasts. Split in middle. Do not split chicken down the back. Roll in flour and fry in lard to a light brown. Take from skillet and put in covered pan on back of stove to keep hot. Add to the lard 2 tablespoonsful of flour and when smooth add a cup of milk
Cook this with the app: pantry check, scaling, and the assistant.